Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 5 cm piece of ginger
- 2 cloves of garlic
- olive oil
- 2 courgettes
- 60 gr. fresh coriander
- 400 gr. tin of chickpeas
- 40 gr. fine breadcrumbs
Minty yoghurt dip
- ½ a cucumber
- 3 sprigs of fresh mint
- 4 tablespoons organic soya yoghurt
- 1 lemon
Nutty sauce
- 1 small onion
- 1 clove of garlic
- 100 gr. cashew nuts
- 140 ml light coconut milk
- 2 tablespoons smooth peanut butter
Method
- Toast the coriander and cumin seeds in a small frying pan over a medium heat for 2 – 3′, tip into a pestle & mortar and bash to a coarse powder.
- Peel and finely chop the ginger and garlic, then add to the frying pan over a medium heat with a splash of oil.
- Fry for 2 – 3′, or until golden, then place into a food processor with the toasted spices.
- Coarsely grate the courgettes, place into a colander in the sink, then sprinkle with a good pinch of fine sea salt.
- Squeeze the mixture together with your hands to get rid of the excess moisture, then add to the processor.
- Pick the coriander leaves and set aside, then add half the coriander stalks to the processor with the drained chickpeas, breadcrumbs and a pinch of salt & pepper.
- Pulse until combined, but not smooth, you want to retain a bit of texture.
- Transfer to a clean work surface then, with wet hands, divide and shape the mixture into eight little fat fingers.
- Place onto a tray, then pop in the fridge to chill for around 20′.
Minty yoghurt dip
- Halve the cucumber lengthways, scoop out and discard the watery seeds, then roughly chop.
- Pick and finely slice the mint leaves, then place into a bowl with the cucumber, yoghurt and a squeeze of lemon juice, mix well.
Nutty sauce
- Peel and finely slice the onion and garlic, then finely slice the remaining coriander stalks.
- Place into a large frying pan over a medium heat with a splash of oil, then cook for a few minutes, or until golden.
- Add the cashew nuts and toast for a further 2 – 3′, then transfer to a food processor.
- Add the coconut milk and peanut butter, then blitz until thick and smooth.
- Return the large frying pan to a medium heat with a splash of oil.
- Once hot, add the kofte and cook for around 2 minutes, or until golden and piping hot through, turning regularly.
- Divide the kofte between your plates, tear over the coriander leaves, then serve with the nutty sauce and minty yoghurt dip and lemon wedges for squeezing.